Banana Malpua Fried Indian Pancake For Diwali Recipes
BANANA MALPUA (FRIED INDIAN PANCAKE FOR DIWALI)
Malpua is an Indian pancake-like dessert fried in oodles of ghee and sugar syrup. The traditional sweet has been a festive staple since eons. For the longest time in Indian households, malpuas were associated with something celebratory. This is very popular in Northern and Eastern part of the country and the history goes back to the days of Aryans. This mouthwatering dish is prepared nowadays during Eid or Holi or during Diwali.
Provided by Baisali Chef
Categories World Cuisine Recipes Asian Indian
Time 1h25m
Yield 8
Number Of Ingredients 16
Steps:
- Heat milk in a small saucepan over medium heat until it begins to bubble. Remove from heat and keep warm.
- Bring 1 1/2 cups sugar and water to a boil in another saucepan. Add cardamom and saffron. Boil until syrup is thick and sticky, 4 to 7 minutes. Pour syrup into a bowl and place it over warm water to keep warm.
- Blend warmed milk, remaining 1/2 cup sugar, bananas, flour, semolina, condensed milk, fennel, salt, and baking soda in a food processor until smooth, not be too thick or too runny. Cover and let rest, at least 30 minutes and up to 4 hours.
- Heat oil and ghee in a nonstick pan over medium-high heat. Reduce heat to low. Drop 1 large spoonful of batter into the center to make a 2-inch pancake. Cook until edges turn golden brown, about 2 minutes. Flip and fry until both sides are golden, 1 to 2 minutes more. Remove with a slotted spoon and let cool. Repeat with remaining batter.
- Dunk cooled pancakes into the syrup, one by one. Garnish with almonds and raisins.
Nutrition Facts : Calories 428.9 calories, Carbohydrate 80 g, Cholesterol 24.4 mg, Fat 11.3 g, Fiber 1.6 g, Protein 4.6 g, SaturatedFat 5.6 g, Sodium 89.6 mg, Sugar 64.4 g
MALPUA
One of the most popular desserts made on the Hindu spring festival Holi, malpuas are pan-fried pancakes dipped in a sweet saffron-and-cardamom syrup. This recipe comes from Nidhi Jalan, founder of Brooklyn-based Masala Mama -- maker of artisan Indian simmer sauces (check out the Chickpea Curry) -- by way of her mother-in-law, who adds semolina flour to the batter for an extra-crunchy pancake edge. Nidhi call this version "simply divine" and admits that they are easily addictive.
Provided by Food Network Kitchen
Categories dessert
Time 50m
Yield 15 pancakes
Number Of Ingredients 15
Steps:
- For the pancakes: Combine the all-purpose flour, semolina flour, milk powder, fennel and pepper in a large bowl. Stir in the yogurt and gradually add enough milk, while stirring, to form a smooth pourable batter. Set aside at room temperature for 30 minutes, while you make the syrup.
- For the syrup: Combine the sugar, cardamom and 1/2 cup water in a medium skillet. Bring to a boil and then reduce to a simmer and cook until syrupy, about 8 minutes. Keep warm. Meanwhile, soak the saffron in the milk in a small bowl.
- Heat 2 tablespoons ghee in a large skillet over medium-high heat.
- Meanwhile, add the baking soda to the pancake batter and mix well. Once the ghee is hot, add dollops of the batter (2 to 3 tablespoons each) to the skillet; it should spread like a pancake. Reduce the heat to medium and fry until golden brown, about 2 minutes. Flip and cook until golden brown, about 2 minutes more. (Make 4 to 5 pancakes at a time.) Repeat with the remaining batter, adding more ghee as needed between batches. Transfer the pancakes to a paper towel-lined plate.
- To serve: Warm the syrup, if it has cooled. Add the saffron-milk mixture. Use tongs to dip/coat the pancakes in the hot syrup and transfer to serving platter. Sprinkle with almonds and pistachios and serve warm.
BANANA MALPUA (FRIED INDIAN PANCAKE FOR DIWALI)
Malpua is an Indian pancake-like dessert fried in oodles of ghee and sugar syrup. The traditional sweet has been a festive staple since eons. For the longest time in Indian households, malpuas were associated with something celebratory. This is very popular in Northern and Eastern part of the country and the history goes back to the days of Aryans. This mouthwatering dish is prepared nowadays during Eid or Holi or during Diwali.
Provided by Baisali Chef
Categories Indian Recipes
Time 1h25m
Yield 8
Number Of Ingredients 16
Steps:
- Heat milk in a small saucepan over medium heat until it begins to bubble. Remove from heat and keep warm.
- Bring 1 1/2 cups sugar and water to a boil in another saucepan. Add cardamom and saffron. Boil until syrup is thick and sticky, 4 to 7 minutes. Pour syrup into a bowl and place it over warm water to keep warm.
- Blend warmed milk, remaining 1/2 cup sugar, bananas, flour, semolina, condensed milk, fennel, salt, and baking soda in a food processor until smooth, not be too thick or too runny. Cover and let rest, at least 30 minutes and up to 4 hours.
- Heat oil and ghee in a nonstick pan over medium-high heat. Reduce heat to low. Drop 1 large spoonful of batter into the center to make a 2-inch pancake. Cook until edges turn golden brown, about 2 minutes. Flip and fry until both sides are golden, 1 to 2 minutes more. Remove with a slotted spoon and let cool. Repeat with remaining batter.
- Dunk cooled pancakes into the syrup, one by one. Garnish with almonds and raisins.
Nutrition Facts : Calories 428.9 calories, Carbohydrate 80 g, Cholesterol 24.4 mg, Fat 11.3 g, Fiber 1.6 g, Protein 4.6 g, SaturatedFat 5.6 g, Sodium 89.6 mg, Sugar 64.4 g
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